Nyc food handlers test 2023 questions and answers with complete solutions
239 keer bekeken 2 keer verkocht
Vak
Food protection certificate
Instelling
Food Protection Certificate
Article 81 correct answer: regulates the operations of food establishments for the purpose of preventing public health hazards
Division of Environmental Health correct answer: oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors.
...
Nyc food handlers test 2023 questions and
answers with complete solutions
Article 81 correct answer: regulates the operations of food establishments for the purpose of preventing public health hazards
Division of Environmental Health correct answer: oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors.
Bureau of Food Safety and Community Sanitation correct answer: Responsible for conducting inspections of food service and food processing establishments. These inspections are performed by the Public Health Sanitarians
Addressed During Inspections: correct answer: improper time/temp controls and cooling, poor personal hygience, emplyee illness, bare hand contact w ready to eat foods, rodant/vermin activity, inadeguate equip. + facilities
Failing Grade correct answer: 28 pts of violation or more
Grade A correct answer: 0 to 13 pts of sanitary violations
Grade B correct answer: 14 to 27 points for sanitary violations Grade C correct answer: 28 or more points for sanitary violations
Grade Pending correct answer: can be put up for grade B or C before follow up re-inspection
Grade Sign Posting requirements correct answer: Front window, door or outside where it is visible to the public. MUST BE within 5 ft of entrance and 4 to 6 ft above the ground.
potentially hazardous foods correct answer: foods that provide suitable conditions for the rapid grotwh of microorganisms..
exceptions of hazards correct answer: foods with low water activity (.85 or less) or those highly acidic w a pH of 4.6 or BELOW
temp danger zone correct answer: between 41 and 140 degrees farenheit
bi-metallic thermometer correct answer: 0 to 220 degrees
The sensing portion of a bi-metallic stem thermometer is: correct answer: at the dimple and downward
Thermistor correct answer: digital themometer
boiling water method correct answer: 212 degrees at sea level
ice-point method correct answer: 50/50 water and ice to create "slush" 32 degrees at sea level
meats correct answer: must have USDA inspection stamp
frozen meats correct answer: 0 degrees or below when delivered
chicken and poultry correct answer: naturally contaminated with salmonella
fish products correct answer: must be delivered at 41 degrees and on ice
must be concious of ODOR
sign of bad fish product correct answer: eyes cloudy, red-
rimmed and sunken
smoked fish correct answer: clostridium botulinium spores when left at room temp
MUST BE KEPT AT 38 DEGREES OR BELOW
shellfish correct answer: can pick up microorganisms from polluted waters and must have tag kept with product and 90 days
after use
eggs correct answer: associated with salmonella enteritidis (internal NOT external) canned foods correct answer: bad when there are rust/dents or leaking and swollen ends or an improper seal
milk and dairy correct answer: must be checked to ensure they are being received within the expiration period at 41 degrees or below.
pasteurized products correct answer: must not exceed 9 calendar days from the date of pasteurization
Ultra-Pasteurized products correct answer: must not exceed 45 calendar days from date of pasteurization
Pasteurization correct answer: the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality.
ideal packaging conditions for Colstridium Botulinum correct answer: vaccum packaging, modified atmosphere packaging and sous vide packaging
dry foods correct answer: moisture causes bacterial growth
Broken and defective packahing could mean possinle rodent activity
frozen foods correct answer: must be recieved at 0 degrees without signs of thawing or refreezing condition
Keep dry foods 6 inches off the floor correct answer: True - to avoid rodant activity and to allow for proper cleaning
Voordelen van het kopen van samenvattingen bij Stuvia op een rij:
√ Verzekerd van kwaliteit door reviews
Stuvia-klanten hebben meer dan 700.000 samenvattingen beoordeeld. Zo weet je zeker dat je de beste documenten koopt!
Snel en makkelijk kopen
Je betaalt supersnel en eenmalig met iDeal, Bancontact of creditcard voor de samenvatting. Zonder lidmaatschap.
Focus op de essentie
Samenvattingen worden geschreven voor en door anderen. Daarom zijn de samenvattingen altijd betrouwbaar en actueel. Zo kom je snel tot de kern!
Veelgestelde vragen
Wat krijg ik als ik dit document koop?
Je krijgt een PDF, die direct beschikbaar is na je aankoop. Het gekochte document is altijd, overal en oneindig toegankelijk via je profiel.
Tevredenheidsgarantie: hoe werkt dat?
Onze tevredenheidsgarantie zorgt ervoor dat je altijd een studiedocument vindt dat goed bij je past. Je vult een formulier in en onze klantenservice regelt de rest.
Van wie koop ik deze samenvatting?
Stuvia is een marktplaats, je koop dit document dus niet van ons, maar van verkoper Classroom. Stuvia faciliteert de betaling aan de verkoper.
Zit ik meteen vast aan een abonnement?
Nee, je koopt alleen deze samenvatting voor €12,33. Je zit daarna nergens aan vast.
